Abstract

Functional foods, defined as foods that provide health benefits beyond basic nutrition, play a pivotal role in the prevention and management of chronic diseases. This paper explores the potential of functional foods as nutritional interventions in the context of chronic disease prevention. Chronic diseases such as cardiovascular diseases, diabetes, obesity, and cancer are prevalent worldwide and pose significant public health challenges. Emerging evidence suggests that functional foods, which are rich in bioactive compounds like antioxidants, probiotics, prebiotics, and phytochemicals, can modulate metabolic processes and reduce disease risk factors. The consumption of functional foods has been associated with improved biomarkers of health, including reduced inflammation, enhanced immune function, and better lipid profiles. This review synthesizes current research on the mechanisms by which functional foods exert their beneficial effects, highlights key functional food components and their sources, and discusses practical considerations for incorporating these foods into the diet. The findings underscore the importance of integrating functional foods into dietary guidelines and public health policies to combat the rising incidence of chronic diseases. Future research directions are also identified to better understand the long-term impacts of functional food consumption on chronic disease prevention and overall health.